Espresso Ice Cream

Description:

This creamy, rich ice cream is a combination of vanilla and espresso. Delicious by itself, it is also terrific in Gelato Affogato, Devil’s Halo Meringues, Snow-Cap Coffee Cookies.

Makes about 1 ½ pints

Ingredients:

3 cups half-and-half
½ vanilla bean, split lengthwise
5 egg yolks
1 ½ cups plus 2 tablespoons sugar
2 tablespoons finely ground espresso beans.

Method:

In a double boiler over simmering water, add the half and half. Scrape the seeds from the vanilla bean into the half and half. Cook until small bubbles appear around the edges from the pan.

Meanwhile, in a medium bowl, whisk the egg yolks and sugar together until smooth and blended, 1 ½ to 2 minutes. Gradually drizzle ½ cup of the hot half and half mixture into the yolk mixture into the yolk mixture the half and half mixture in the pan. Cook over simmering water, stirring constantly, until the custard thickens, about 10 minutes. To check for doneness, draw your finger through the custard on the back of the spoon; it should leave a trail. Remove from heat and cool to room temperature.

Strain the custard through a fine-meshed sieve, stir in the ground espresso, cove, and refrigerate at least 2 hours or up to 3 days. Stir the mixture, then pour it into an ice cream make. Freeze according to the manufacturer’s instructions.

<<Back to Coffee Recipes